Instant Pot Rajma Masala

Instant pot rajma recipe, a delicious Punjabi rajma curry cooked with raw soaked red kidney beans and onion tomato and spices masala. Tastes best either with roti or rice.

5 from 6 votes

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Course: curry

Cuisine: indian cuisine, north indian

Keyword: instant pot, kidney beans curry, Punjabi Rajma, rajma

Prep Time: 10

Cook Time: 30

Soaking Time: 8

Servings:

Calories: 114kcal

Author: Rekha Kakkar

Equipment

Instant Pot

Ingredients

250 grams Red Kidney beans
½ cup onion paste
3 Tomatoes medium-sized pureed
1 teaspoon ginger garlic
Salt to taste
2 tablespoon Cooking oil or ghee
1 teaspoon red chilli powder
½ teaspoon turmeric powder
1 teaspoon coriander powder
½ teaspoon cumin powder
½ teaspoon garam masala powder
2 tablespoon coriander leaves

Instructions

Start instant pot on saute mode. Add oil and cumin seeds.
Add onion paste and ginger and garlic. Stir and sauté for about 2 minutes till onion paste is light brown.
Tip in the spice powders one by one. First add turmeric powder, red chilli powder, salt and coriander powder and stir to combine well.
Add in the pureed tomatoes and cook the onion tomato masala for 3-4 minutes. Stir it continuously and cook till the masala starts releasing the oil.
Next, add in the soaked rajma in the instant pot stir to coat them with the masala.
Add 4 cups of water and close the instant pot lid.
Set the instant pot to pressure cook mode and set the timer to 20 minutes.
Once the pressure cooking cycle is complete allow to stand for 5 minutes and then release the pressure by moving the valve to the venting position.
Once pressure is fully released open the lid add chopped coriander or cilantro mix it and serve with steamed rice or roti.

Video

Notes

Always soak Rajma/kidney beans for sufficient time (6-8 hrs). Soaking of kidney beans is important for perfect rajma curry and texture of the gravy.
Discard the water in which rajma is soaked and replace it with one cup of freshwater. It helps to reduce flatulence after eating beans.
You can adjust the consistency of curry by adding ½ cup more water than mentioned. That will make it thinner.
Rajma beans should be fresh, check the date of packaging and preferably pick the pack with less than 6 months packaging date.
To make it vegan skip ghee and use any vegetable oil of your choice.

Nutrition